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Energy-saving tips
51
Cooking programs
- If possible, use the automatic
programs for cooking food.
- Remove all accessories from the oven
that are not required for a cooking
process.
- If a temperature range is given, it is
best to select the lower temperature
and check the food after the shortest
cooking time given.
- Preheat the oven only if instructed to
do so in the recipe.
- Try not to open the door when
cooking.
- It is best to use dark bakeware and
cooking containers with a matte finish
made of non-reflective materials
(enameled steel, heat-resistant glass,
non-stick coated cast aluminum).
Shiny materials such as stainless
steel or aluminum reflect the heat and
therefore can give a more uneven
result. Do not cover the oven floor or
the wire rack with heat-reflecting
aluminum foil.
- Monitor cooking durations to avoid
wasting energy when cooking.
Set the cooking duration, or use a
probe if you have one.
- Most food can be cooked using
Convection Bake/Convection Roast.
Because the blower distributes the
heat in the oven compartment
straight away, it allows you to use a
lower temperature than you would
with Surround. It also enables you
to cook on multiple shelf levels at the
same time.
- Convection Broil is the best
operating mode for broiled dishes.
Lower temperatures can be used than
with other broil modes that use the
maximum temperature setting.
- Whenever possible you should cook
several dishes at the same time.
Place them next to each other in the
oven or on different shelf levels.
- Dishes which you are unable to
prepare at the same time should, if
possible, be cooked one after the
other in order to make use of existing
heat in the oven.
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